Carrot-Thyme Soup with Cream

3 pounds baby carrots
2 quarts vegetable or chicken stock
2 sprigs fresh thyme
1/3 cup honey
1/2 cup heavy cream

Combine carrots, stock, and thyme in a pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Remove from heat and puree completely, then stir in honey and cream. Taste, then add salt as needed.

Use a little warm broth if the soup needs thinning.

Serve while warm with a sprig of thyme on top.

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